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Savory Onion and Mushroom Pork Roast

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 12

Serves:

Ingredients

  • 20 fresh baby carrots
  • 3 pound lean pork loin (trimmed)
  • 1 cup button mushrooms (chopped)
  • 1 cup baby portabella mushrooms (chopped)
  • 1 large onion (chopped)
  • 12 teaspoon Worcestershire sauce
  • 14 teaspoon dried rosemary
  • 12 teaspoon dried thyme
  • 12 teaspoon black pepper
  • 1 (10 3/4 ounce) can reduced sodium cream of mushroom soup (undiluted)
  • 34 cup chicken broth (reduced-fat unsalted)
  • Optional: 1 tablespoon cornstarch 2 tablespoons cold water

Directions

  1. Add carrots to the bottom of a 5-quart slow cooker.
  2. Add roast to slow cooker. In a large bowl, combine mushrooms, onions, Worcestershire sauce, rosemary, thyme, pepper, soup, and broth; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
  3. In a small sauce pan, bring 1/12-2 cups of liquid from slow cooker to a boil.
  4. In a small cup, combine cornstarch and water until smooth and add to sauce pan. Stir together until thickened.
  5. Serve pork and vegetables with gravy. If desired, sprinkle french-fried onions on top.

Amount Per Serving (12)

  • Calories: 150
  • Protein: 25
  • Sugar: 2
  • Carbohydrate: 4
  • Fat: 3.5
  • Cholesterol: 75
  • Sodium: 90
  • Fiber: 1
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